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Beef Curry/ Beef Bhuna , Bangladeshi way

Beef Curry/ Beef Bhuna , Bangladeshi way

Beef Curry/ Beef Bhuna , Bangladeshi way

Ingredients:

Beef 1 kg
Onion Paste half cup
Onion, sliced half cup
Ginger paste 2 tbl spoon
garlic paste 1 tbl spoon
Turmeric powder a little more than half teaspoon
Chili Powder to taste ( in my family we love to eat hot, spicy beef, I took 1 level tbl spoon of chili powder )
Coriander Powder half teaspoon
Cinnamon
Cardamom pods 3/4
2/3 bay leaves
Oil
Salt to taste
Special Garam masala Powder

For 1 kg meat , here’s the measurement of SPECIAL GARAM MASALA:

Dried red chili 1 or 2
Cumin 1 teaspoon
Whole coriander 1 teaspoon
Cardamom 3
Cinnamon a small 1 inch stick
Black pepper half teaspoon
Cloves 7/8
Fennel Seed a little less than 1 teaspoon
Mace half teaspoon ( optional)

Dry roast them. I Microwave them for 40-45 second.Then Crush them into a fine smooth powder.

Procedure:

1. Wash the meat and drain out the water well . Now marinate the meat with all the ingredients , except sliced onion and oil.

2. Heat oil in the pot . Add the sliced onion and fry them until brown . Don’t make it too dark , u may end up cooking dark colored beef bhuna . The color of the meat depends on this. So fry them until they are brown . In Bangla what we call “bereshta” or fried onion.

3. Now add the meat with marinade into the pot . Mix well with bereshta . Give 1/4 th cup of water and cover the lid . Cook the meat on medium-low flame for about 20/30 minutes or until the water is dried out . The meat will release water . So wait until the water dries out . Cook well, adding water little by little . Don’t burn the meat on the bottom, so be careful . Check every 10 minutes . But you have to cook well adding water little by little , what we call in Bangla “Koshano”. The flavor of bhuna beef depends on this “koshano”. I do it for at least 1 hour .

4. After one hour of “Koshano” , add enough hot water to cover the meat . Cover the lid and let it cook on medium flame until the meat is tender and the gravy comes to desired consistency.Put it on very low flame for another 5 minutes ( which we call to keep on dom) , oil will separate. Turn off the stove and put the meat on the stove with lid on .

Ready!

Notes:

1. Raw papaya is meat tenderizer, so you may add 2 tbl spoon of papaya paste to the recipe.

2. For the better taste, always chose good quality meat . Many of us take out the fat and throw away the bones from meat . DON”T DO THIS !!!!!!!! Bones and little bit of meat fat enhances the taste . So try to keep some bones and little bit of beef fat while cooking Desi style beef bhuna .. 🙂

3. Some like the dry roasted cumin flavor in their curry. You may add few pinches ofdry roasted cumin powder at the end, but be careful , you ruin the color and flavor of the meat if added more.

4. The taste of the beef bhuna or curry depends on how long you cook it . “Koshano” is very important . My Mom’s beef bhuna is very famous and she taught me that one magic trick of mind blowing flavor of Beef bhuna, and the trick is “Koshano”. The more ” Koshano” , the More ” Moja” ( tasty) . Do it for at least 1 hour . The more the better !!!!!!!!

007

17 Comments

Posted on October 23, 2013 by in Beef, Glossary / Notes, Meat

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Chaaler ruti and mera pitha / rice four roti and mera pitha

Chaaler ruti and mera pitha / rice four roti and mera pitha

Chaaler ruti and mera pitha / rice four roti and mera pitha

Chaaler ruti or rice flour bread , though similar in look to regular chapati or roti , because of it’s unique flavor , it has a special place in the heart of all the Bengalies. It has always been a special item in every occasion, served with special dishes of course !!!!!!
Mera pitha is our very own steamed dumpling kind of thing . It can be preserved for a long time and can be enjoyed in various ways. You can enjoy mera pitha with beef bhuna , smashed dry fish ( shutki bhorta) , or frying them ( I’ll later upload the recipe of fried mera pitha) can be a great variaton!!!!! If you don’t like any side dish with it , eat as it is ! 🙂

The interesting thing is , you can made both chaler ruti and mera pitha from the same dough .. 🙂

Chaaler ruti/ rice flour roti:

Ingredients:

Rice flour 1 cup
Water 1 cup
salt to taste ( approximately little less than half teaspoon)

Procedure:

1. Dry roast the rice flour a while in a wide pan , not too much , just until the flour is fragrant .Boil the water with salt . When it’s boiling hot add the rice flour slowly mixing it with a turner . Mix well . Turn of the heat . The flour is boiled now . Cover the dough and let it be as it is for at least half and hour .

2. After half and hour , wet your hand with warm water and knead the flour well on a rice flour dusted board . Don’t mix any rice flour at this point, your roti might get hard .

3. make small balls from the dough and roll them out using little extra flour .

4. Fry them on heated pan at high flame . Don’t keep them on fire for a long time . The roti gets harder if you do so.

5. After frying , transfer them on a cotton cloth and cover the rotis with it . It will keep your roti softer for a long time as the vapor of the hot rotis will be sealed if you cover them and that will make moisture inside.

Mera Pitha:

For mera pitha use the same dough . But after boiling the flour, don’t add any extra rice flour . Just knead them on a slightly dusted board for a while and shape the pithas with your hand and steam them for 10/15 minutes.
🙂

Notes:

1. As I said earlier , don’t fry the rotis too much . The heat makes the rotis harder . So always fry roti at high heat and in short time.

2, After boiling the flour . Cover it with a lid for half n hour . It’s an Afgani trick , I got from one of my friends . The vapor inside makes the dough moist and the rotis become soft.

3. The water as mentioned above for boiling , is not the ultimate measurement . Depending on the rice flour quality , you may need less or more water . If you need more water , then add hot water into the flour bowl . Don’t ever add cold or room temperature water .

003

3 Comments

Posted on October 18, 2013 by in Glossary / Notes

Tagged , , , , , , , , , ,

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Shahi Raan Musallam/ Whole Mutton ( goat/lamb) Leg Roast

003 1

 

 

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ā§§. āĻĒā§āĻ°āĻĨāĻŽā§‡āĻ‡ āĻŦā§āĻ°āĻžāĻ‡āĻ¨ . āĻŦā§āĻ°āĻžāĻ‡āĻ¨ āĻšāĻ˛ā§‹ āĻ˛āĻŦāĻ¨āĻžāĻ•ā§āĻ¤ āĻĒāĻžāĻ¨āĻŋāĻ¤ā§‡ āĻŽāĻžāĻ‚āĻ¸ āĻŦā§‡āĻļ āĻ…āĻ¨ā§‡āĻ•ā§āĻˇāĻ¨ āĻ­āĻŋāĻœāĻŋā§Ÿā§‡ āĻ°āĻžāĻ–āĻž. āĻāĻ¤ā§‡ āĻŽāĻžāĻ‚āĻ¸ āĻ–ā§āĻŦ āĻœā§āĻ¸āĻŋ āĻĨāĻžāĻ•ā§‡ ,āĻĄā§āĻ°āĻžāĻ‡ āĻšā§Ÿā§‡ āĻ¯āĻžā§Ÿ āĻ¨āĻž. āĻāĻ‡ āĻĒāĻžāĻ°ā§āĻŸāĻŸāĻž āĻŦāĻžāĻĻ āĻĻāĻŋāĻŦā§‡āĻ¨ āĻ¨āĻž.
āĻ…āĻ¨ā§‡āĻ•ā§‡ āĻ–āĻžāĻ¸ā§€ ,āĻ›āĻžāĻ—āĻ˛ āĻĨā§‡āĻ•ā§‡ āĻ—āĻ¨ā§āĻ§ āĻĒāĻžāĻ¨. āĻŦā§āĻ°āĻžāĻ‡āĻ¨ āĻ•āĻ°āĻ˛ā§‡ āĻāĻ‡ āĻ—āĻ¨ā§āĻ§āĻŸāĻžāĻ“ āĻĨāĻžāĻ•ā§‡ āĻ¨āĻž.
āĻ†āĻŽāĻŋ āĻĒā§āĻ°āĻĨāĻŽā§‡ āĻ°āĻžāĻ¨ āĻ¤āĻž āĻ§ā§ā§Ÿā§‡ āĻ•āĻžāĻŸāĻž āĻšāĻžāĻŽāĻš āĻĻāĻŋā§Ÿā§‡ āĻ•ā§‡āĻšā§‡ āĻ¨āĻŋā§Ÿā§‡āĻ›āĻŋ. āĻāĻ°āĻĒāĻ° āĻ†āĻ§āĻž āĻ•āĻžāĻĒ āĻ˛āĻŦāĻ¨ āĻĻāĻŋā§Ÿā§‡ āĻļā§āĻ•āĻ¨āĻž āĻ­āĻžāĻŦā§‡ āĻŽāĻžāĻ–āĻŋā§Ÿā§‡ āĻ°ā§‡āĻ–ā§‡āĻ›āĻŋ ā§§ āĻ˜āĻ¨ā§āĻŸāĻž. ā§§ āĻ˜āĻ¨ā§āĻŸāĻž āĻĒāĻ° āĻ­āĻžāĻ˛ āĻ•āĻ°ā§‡ āĻ§ā§ā§Ÿā§‡ āĻ†āĻ°āĻ“ ā§¨ āĻ˜āĻ¨ā§āĻŸāĻž āĻĻā§āĻ§ā§‡ āĻ­āĻŋāĻœāĻŋā§Ÿā§‡ āĻ°ā§‡āĻ–ā§‡āĻ›āĻŋ. āĻāĻ‡ āĻĻā§āĻ§ā§‡ āĻ­āĻŋāĻœāĻžāĻ¨ā§‹ āĻšāĻ˛ā§‡ āĻ†āĻ° āĻ•ā§‹āĻ¨ āĻ—āĻ¨ā§āĻ§ āĻšāĻŦā§‡ āĻ¨āĻž. āĻ—ā§‡āĻ°āĻžāĻ¨ā§āĻŸāĻŋāĻĄ. āĻĒā§āĻ°ā§‹āĻŸāĻž āĻĻā§āĻ§ āĻ¨āĻž āĻšāĻ˛ā§‡āĻ“, āĻĻā§āĻ§ āĻŽāĻŋāĻļāĻžāĻ¨ā§‹ āĻĒāĻžāĻ¨āĻŋ āĻšāĻ˛ā§‡āĻ“ āĻ•ā§āĻˇāĻ¤āĻŋ āĻ¨ā§‡āĻ‡.ā§¨ āĻ˜āĻ¨ā§āĻŸāĻž āĻĒāĻ° āĻ­āĻžāĻ˛ āĻ•āĻ°ā§‡ āĻ§ā§ā§Ÿā§‡ āĻ•āĻŋāĻšā§‡āĻ¨ āĻŸāĻŋāĻ¸ā§ āĻĻāĻŋā§Ÿā§‡ āĻŽā§āĻ›ā§‡ āĻ¨āĻŋāĻ¨.

ā§¨. āĻŽā§‡āĻ°āĻŋāĻ¨ā§‡āĻ‡āĻĄā§‡āĻ° āĻ¸āĻŦ āĻŽāĻļāĻ˛āĻž āĻŽāĻžāĻ–āĻŋā§Ÿā§‡ āĻĢā§āĻ°āĻŋāĻœā§‡ ā§¨ā§Ē āĻ˜āĻ¨ā§āĻŸāĻž āĻ°ā§‡āĻ–ā§‡ āĻĻāĻŋāĻ¨. āĻ†āĻ° āĻŦāĻž āĻšāĻ˛ā§‡ āĻ•āĻŽāĻĒāĻ•ā§āĻˇā§‡ ā§Ž-ā§§ā§Ļ āĻ˜āĻ¨ā§āĻŸāĻž.

ā§Š. āĻ¤ā§‡āĻ˛ āĻ—āĻ°āĻŽ āĻ•āĻ°ā§‡ āĻŽāĻžāĻ‚āĻ¸ā§‡āĻ° āĻāĻ• āĻĒāĻŋāĻ  āĻĻāĻŋāĻ¨. āĻĸā§‡āĻ•ā§‡ āĻĻāĻŋāĻ¨. āĻšā§āĻ˛āĻžāĻ° āĻ†āĻš āĻŽāĻžāĻāĻžāĻ°āĻŋ āĻĨāĻžāĻ•āĻŦā§‡. ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻĒāĻ° āĻ‰āĻ˛ā§āĻŸā§‡ āĻ†āĻ°ā§‡āĻ• āĻĒāĻŋāĻ  āĻĻāĻŋāĻ¨. āĻ†āĻ°āĻ“ ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻĸā§‡āĻ•ā§‡ āĻ°āĻžāĻ–ā§āĻ¨. āĻāĻ–āĻ¨ āĻĒāĻŋā§ŸāĻžāĻœ āĻŦāĻžāĻŸāĻž ,āĻ†āĻĻāĻž ;āĻ°āĻ¸ā§āĻ¨ āĻŦāĻžāĻŸāĻž āĻ†āĻ° āĻŽā§‡āĻ°āĻŋāĻ¨ā§‡āĻ‡āĻĄā§‡āĻ° āĻŦāĻžāĻ•āĻŋ āĻŽāĻļāĻ˛āĻž āĻĻāĻŋā§Ÿā§‡ āĻ•āĻļāĻžāĻ¤ā§‡ āĻĨāĻžāĻ•ā§āĻ¨. āĻŽāĻžāĻāĻžāĻ°āĻŋ āĻĨā§‡āĻ•ā§‡ āĻ•āĻŋāĻ›ā§ āĻ•āĻŽ āĻ†āĻš āĻĨāĻžāĻ•āĻŦā§‡ āĻšā§āĻ˛āĻžā§Ÿ. ā§§ā§Ļ-ā§§ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻ•āĻļāĻŋā§Ÿā§‡ āĻ†āĻ§āĻž āĻ•āĻžāĻĒ āĻĒāĻžāĻ¨āĻŋ āĻĻāĻŋā§Ÿā§‡ āĻĸā§‡āĻ•ā§‡ āĻĻāĻŋāĻ¨. āĻšā§āĻ˛āĻžāĻ° āĻ†āĻš āĻ•āĻŽāĻŋā§Ÿā§‡ āĻĻāĻŋāĻ¨. ā§§ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻĒāĻ°ā§‡ āĻ°āĻžāĻ¨āĻŸāĻŋ āĻ‰āĻ˛ā§āĻŸā§‡ āĻĻāĻŋāĻ¨. āĻ†āĻ°āĻ“ ā§§ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°ā§āĻ¨. āĻ…āĻ˛ā§āĻĒ āĻĒāĻžāĻ¨āĻŋ āĻ˛āĻžāĻ—āĻ˛ā§‡ āĻ¯ā§‹āĻ— āĻ•āĻ°ā§āĻ¨.
āĻŽā§‡āĻ°āĻŋāĻ¨ā§‡āĻ‡āĻĄā§‡ āĻ¯ā§‡āĻšā§‡āĻ¤ā§ āĻ˛āĻŦāĻ¨ āĻ†āĻ›ā§‡, āĻ¤āĻžāĻ‡ āĻšā§‡āĻ–ā§‡ āĻ˛āĻŦāĻ¨ āĻ¯ā§‹āĻ— āĻ•āĻ°ā§āĻ¨.

ā§Ē. ā§§ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻĒāĻ° āĻ…āĻ˛ā§āĻĒ āĻĒāĻžāĻ¨āĻŋ āĻ˛āĻžāĻ—āĻ˛ā§‡ āĻ¯ā§‹āĻ— āĻ•āĻ°ā§āĻ¨. āĻāĻ•ā§āĻ¤ā§ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°ā§‡ āĻŦā§‡āĻ°ā§‡āĻ¸ā§āĻ¤āĻž, āĻ•āĻžāĻšāĻžāĻŽāĻ°āĻŋāĻš ,āĻ•āĻŋāĻļāĻŽāĻŋāĻļ āĻŦāĻžāĻŸāĻž,āĻŦāĻžāĻĻāĻžāĻŽ – āĻĒā§‹āĻ¸ā§āĻŸ āĻŦāĻžāĻŸāĻž āĻ†āĻ° āĻ•ā§āĻ°āĻŋāĻŽ āĻĻāĻŋā§Ÿā§‡ āĻĻāĻŋāĻ¨
āĻ†āĻ°āĻ“ ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°ā§āĻ¨. āĻ¨ā§€āĻšā§‡ āĻ¯ā§‡āĻ¨ āĻ§āĻ°ā§‡ āĻ¨āĻž āĻ¯āĻžā§Ÿ. āĻšāĻžāĻ‡āĻ˛ā§‡ āĻ…āĻ˛ā§āĻĒ āĻĒāĻžāĻ¨āĻŋ āĻ¯ā§‹āĻ— āĻ•āĻ°āĻž āĻ¯āĻžā§Ÿ. āĻ¸ā§āĻŦāĻžāĻĻ āĻ…āĻ¨ā§āĻ¯āĻžā§ŸāĻŋ āĻšāĻŋāĻ¨āĻŋ āĻĻāĻŋāĻ¨. āĻ•ā§‡āĻ“ā§œāĻž āĻ†āĻ° āĻ—ā§‹āĻ˛āĻžāĻĒ āĻœāĻ˛ āĻĻāĻŋāĻ¨. āĻšā§āĻ˛āĻž āĻŦāĻ¨ā§āĻ§ āĻ•āĻ°ā§‡ āĻĻāĻŋāĻ¨.

ā§Ģ. āĻāĻŦāĻžāĻ° āĻĻā§āĻŦāĻŋāĻ¤ā§€ā§Ÿ āĻ¸ā§āĻŸā§‡āĻĒ āĻŦāĻž āĻ“āĻ­ā§‡āĻ¨ā§‡ āĻĻā§‡ā§ŸāĻžāĻ° āĻĒāĻžāĻ˛āĻž. āĻĢā§Ÿā§‡āĻ˛ āĻŦāĻž āĻŦā§‡āĻ•āĻŋāĻ‚ āĻĄāĻŋāĻļā§‡ āĻ°āĻžāĻ¨āĻŸāĻŋ āĻ°ā§‡āĻ–ā§‡ āĻ—ā§āĻ°ā§‡āĻ­āĻŋ’āĻ° āĻ…āĻ°ā§āĻ§ā§‡āĻ• āĻŽāĻļāĻ˛āĻž āĻĻāĻŋā§Ÿā§‡ āĻĻāĻŋāĻ¨. āĻ•āĻŋāĻ›ā§ āĻŽāĻļāĻ˛āĻž āĻ¸ā§‡āĻ‡āĻ­ āĻ•āĻ°ā§‡ āĻ°āĻžāĻ–āĻ˛ā§‡ āĻ­āĻžāĻ˛.
āĻĢā§Ÿā§‡āĻ˛ āĻĻāĻŋā§Ÿā§‡ āĻĸā§‡āĻ•ā§‡ āĻ°ā§‡āĻ–ā§‡ āĻĒā§āĻ°āĻŋāĻšāĻŋāĻŸā§‡āĻĄ āĻ…āĻ­ā§‡āĻ¨ā§‡ ā§Šā§Ģā§Ļ āĻĄāĻŋāĻ—ā§āĻ°āĻŋ āĻĢāĻžāĻ°ā§‡āĻ¨āĻšāĻžāĻ‡āĻŸā§‡ āĻŦāĻž ā§§ā§Žā§Ļ āĻĄāĻŋāĻ—ā§āĻ°āĻŋ āĻ¸ā§‡āĻ˛āĻ¸āĻŋā§ŸāĻžāĻ¸ā§‡ ā§§ āĻ˜āĻ¨ā§āĻŸāĻž āĻŦā§‡āĻ‡āĻ• āĻ•āĻ°ā§āĻ¨. ā§§ āĻ˜āĻ¨ā§āĻŸāĻž āĻĒāĻ° āĻŽā§āĻ–ā§‡āĻ° āĻĢā§Ÿā§‡āĻ˛ āĻ–ā§āĻ˛ā§‡ āĻĻāĻŋā§Ÿā§‡ ,āĻ…āĻ­ā§‡āĻ¨ā§‡āĻ° āĻŸā§‡āĻŽā§āĻĒā§‡āĻ°ā§‡āĻšāĻžāĻ° āĻ•āĻŽāĻŋā§Ÿā§‡ āĻ†āĻ°āĻ“ ā§§ āĻ˜āĻ¨ā§āĻŸāĻž āĻŦā§‡āĻ‡āĻ• āĻ•āĻ°ā§āĻ¨.
āĻšāĻžāĻ‡āĻ˛ā§‡ āĻļā§‡āĻˇā§‡āĻ° āĻ•ā§Ÿā§‡āĻ• āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻŦā§āĻ°ā§Ÿā§‡āĻ˛ āĻ•āĻ°āĻž āĻ¯āĻžā§Ÿ.
āĻ¸āĻžāĻœāĻŋā§Ÿā§‡ āĻĒāĻ°āĻŋāĻŦā§‡āĻļāĻ¨ āĻ•āĻ°ā§āĻ¨.

āĻŸāĻŋāĻĒā§āĻ¸:

ā§§. āĻ°āĻžāĻ¨ā§‡āĻ° āĻĒāĻž āĻ¨āĻŋāĻ¤ā§‡ āĻšāĻžāĻ‡āĻ˛ā§‡ āĻ°āĻ—āĻŸāĻž āĻāĻŽāĻ¨āĻ­āĻžāĻŦā§‡ āĻ•āĻžāĻŸā§āĻ¨ āĻ¯āĻžāĻ¤ā§‡ āĻĒāĻž āĻŸāĻž āĻŦāĻžāĻ•āĻŋā§Ÿā§‡ āĻ†āĻ¨āĻž āĻ¯āĻžā§Ÿ. āĻāĻ¤ā§‡ āĻšāĻžā§œāĻŋāĻ¤ā§‡ āĻĢāĻŋāĻŸ āĻšāĻ¤ā§‡ āĻ¸ā§āĻŦāĻŋāĻ§āĻž āĻšāĻŦā§‡. āĻ†āĻŦāĻžāĻ° āĻĻā§‡āĻ–āĻ¤ā§‡āĻ“ āĻ­āĻžāĻ˛ āĻ˛āĻžāĻ—ā§‡.

ā§¨. āĻ–āĻžāĻ¸ā§€āĻ° āĻ°āĻžāĻ¨ āĻĨā§‡āĻ•ā§‡ āĻĒā§āĻ°ā§‹ āĻšāĻ°ā§āĻŦāĻŋ āĻ¸āĻ°āĻžāĻŦā§‡āĻ¨ āĻ¨āĻž. āĻ•āĻŋāĻ›ā§ āĻ°āĻžāĻ–āĻ˛ā§‡ āĻ­āĻžāĻ˛. āĻāĻ¤ā§‡ āĻ¨āĻ°āĻŽ āĻ†āĻ° āĻœā§āĻ¸āĻŋ āĻĨāĻžāĻ•ā§‡.

ā§Š. āĻ–ā§‹āĻ¸āĻž āĻ¸āĻš āĻ•āĻžāĻšāĻž āĻĒā§‡āĻĒā§‡ āĻŦāĻžāĻŸāĻž āĻ†āĻ° āĻŦā§āĻ°āĻžāĻ‡āĻ¨ āĻ•āĻ°āĻž ,āĻāĻ‡ āĻĻā§‚āĻŸā§‹ āĻĒāĻžāĻ°ā§āĻŸ āĻ¸ā§āĻ•āĻŋāĻĒ āĻ•āĻ°āĻŦā§‡āĻ¨ āĻ¨āĻž.

ā§Ē. āĻ“āĻ­ā§‡āĻ¨ āĻ¨āĻž āĻĨāĻžāĻ•āĻ˛ā§‡ āĻ…āĻ˛ā§āĻĒ āĻ†āĻšā§‡ āĻšāĻžā§œāĻŋāĻ° āĻŽā§āĻ– āĻ­āĻžāĻ˛ āĻ•āĻ°ā§‡ āĻĢā§Ÿā§‡āĻ˛ āĻĻāĻŋā§Ÿā§‡ āĻ†āĻŸāĻ•ā§‡ āĻ°āĻžāĻ¨ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°āĻŦā§‡āĻ¨
āĻāĻ•āĻĻāĻŽ āĻ¸āĻŋāĻĻā§āĻ§ āĻšāĻŦāĻžāĻ° āĻĒāĻ° āĻ•ā§āĻ°āĻŋāĻŽ āĻ¸āĻš āĻŦāĻžāĻ•āĻŋ āĻŽāĻļāĻ˛āĻž āĻĻāĻŋā§Ÿā§‡ āĻ†āĻŦāĻžāĻ° āĻĢā§Ÿā§‡āĻ˛ āĻĻāĻŋā§Ÿā§‡ āĻĸā§‡āĻ•ā§‡ āĻĻāĻŽā§‡ āĻ°ā§‡āĻ–ā§‡ āĻĻāĻŋāĻŦā§‡āĻ¨ . āĻāĻ•āĻŸāĻž āĻšāĻžā§œāĻŋāĻ¤ā§‡ āĻĒāĻžāĻ¨āĻŋ āĻ¨āĻŋā§Ÿā§‡ āĻ¤āĻžāĻ° āĻ‰āĻĒāĻ° āĻāĻ‡ āĻ°āĻžāĻ¨ā§‡āĻ° āĻšāĻžā§œāĻŋāĻŸāĻŋ āĻ°ā§‡āĻ–ā§‡ āĻĻāĻŋāĻ˛ā§‡ āĻ¸ā§āĻ¨ā§āĻĻāĻ° āĻĻāĻŽ āĻšāĻŦā§‡.

Shahi Raan Musallam/ Whole Mutton Leg Roast

Raan Musallam is definitely a great choice for any special occasion to cast a spell on your near and dear ones!!!!!! Undoubtedly , it’s a kind of delicacy which amazes everyone with it’s “Shahi” kindda beauty and taste!!!!!!!! If you are planning to make any special item for Eid Ul Azha , go for it!!!!!! Though a little patience and labor required as some extra ingredients, don’t worry , it’s gonna be paid off by all the happy expressions of your family and guests!!!!!!!!!

Ingredients:

For Brine:

1/2 cup of salt
Milk

For marination:

1 leg of baby goat ( 5 lb )
4/5 tbl spoon of raw papaya paste
1 cup yogurt
2 1/2 tbl spoon ginger paste
2 heaped tbl spoon garlic paste
1/2 cup fried brown onions ( bereshta)
2 tea spoon garam masala powder
2 tea spoon red chili powder
Less than 1 tea spoon turmeric powder
1/2 tea spoon  nutmeg-mace powder
1/2 tea spoon cinnamon powder
1/2 tea spoon cardamom powder
1/2 tea spoon roasted cumin powder
Salt , to taste
1/4 th cup oil

For gravy:

1/3rd cup onion paste
2 tbl spoon ginger-garlic paste
1/2 cup fried onion
2 tea spoon kishmish(raisin) paste
1 tbl spoon kashew /almond , poppy seed paste
5-6 green cardamom, 2 stick of cinnamon ( 2″ each)
7-8 cloves, 8-10 whole black pepper
Sugar , to taste
Salt to taste
Heavy cream or thick milk 1/3  cup
Oil
Keowra Water
Whole green chilies

Procedure:

1. Tell your butcher to break the bone of the joint of the leg in a way so that you can bend the leg . Now give deep cuts/ slashes to the leg and prick it well with fork so that spices get inside the meat well .
Rub salt all over it’s body and leave it for 1 hour. then wash and soak in milk for 2 hours. It will keep the meat juicy and tender and also will remove any smell from the meat.

2. Marinate the leg with the marinade for 24 hours in the refrigerator . If not possible then at least 10/12 hours.

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3. Chose a pot , where the leg fits perfectly. Now take the leg out from the marinade and add it into the oil .Fry it with lid on for 5/7 minutes at medium low flame . After 5/7 minutes , turn it over and cook the other side for another 5/7 minutes . add the whole garam masalas. Add the onion paste, ginger-garlic paste. Add the marinade into the oil with 1/4 th cup of hot water and cook well , what we call “koshano” in BAngla. Add the fry onions. Now add water and cook the leg with lid on till tender at medium low flame.

4. When the gravy is reducing add ,heavy cream/ thick milk, kishmish-kashew-almond paste and whole green chilies . Add sugar. You can add 1 tbl spoon ghee before you turn off the stove.

Now the second part!!!!!! I’m going to put it into the oven for a final touch!!!!!! Those who doesn’t have oven , don’t worry . Just reduce your gravy a little more.

5. Place the leg in a foil tray with gravy . Cover it with aluminium foil and bake at 350 FH for 1 hour . Now take off the aluminium foil , reduce the oven temperature to 300 FH and bake for another 1 hour. You can broil it last few minutes of the cooking too.

6. Sprinkle some keora water and serve with Paratha, Naan or pulao.

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Notes:

1. Many complains about a smell they get from goat , lamb or mutton. For them here is a small tip . Before marination , brine the leg in cold milk, 2 tbl spoon of sugar, 2 tbl spoon of salt , for at least 1 hour . Then pat dry the leg with kitchen towel . This trick not only would banish the smell but also will keep the leg juicy when cooked ..:D

Happy Cooking!!!!!!!!

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Posted on October 15, 2013 by in Glossary / Notes, Lamb and Goat, Meat

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Home made Naan!!!!!! Garlic Naan!!!!!!!!

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Home made Naan!!!!!!

Ingredients:

Flour 2 cups ( 1 cup =250 ml)
Instant active dry yeast 1 tea spoon
Sugar 2 tea spoon
salt 1 tea spoon
Powder milk 1 tbl spoon
1 beaten egg
3 tbl spoon oil
luke warm milk 1/4 th cup
luke warm water 1/8 th cup

You may need a little more water or milk to make the dough.
Half a teaspoon garlic paste (If you r making garlic naan)
Chopped garlic (If you r making garlic naan) or any herb of youe choice like cilantro , mint ( though I didn’t use any in mibne one as my husband doesn’t like herb in naan!!)
Butter to rub the naan

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Procedure:

1. Mix all the ingredients, except oil,chopped garlic and cilantro.. Knead very well ..now add the oil and mix well. Knead for a while .Make a pliable dough and rub the dough with little oil. Put it in a closed box and keep it in a warm place for 1 hour or until it doubles up!

2.Punch down all the air from the dough and make small balls from it.

3.On a dusted surface roll it over and dust the surface of the naan on chopped garlic and cilantro. You should roll it thin, because it will rise up when you will fry them on Tawa..

4.Heat the Tawa as hot as possible and place the naan there.cover the lid.. .. It may take 1/ 2 minutes to get one side done..Flip it over and cook the other side.The flame should be at medium high.

5. After removing from tawa rub the hot naan with butter that would make your naan softer and keep your naan softer for a longer time .

Tips:

1. You can make naan in oven too at 400 Fahrenheit . But to tell you honestly , naans made on stove r softer and tastier if you compare it with oven made naans and stove made naans stay softer for a longer period of time.

2. If you want to keep them softer , cover the warm naan in cheese cloth or foil and stack the naans together in it to keep the moisture for a longer period!!!!!!!!!

3. Always remember too much hot water or milk always kills the yeast . So the water or milk should be luke warm . Neither hot nor cold or room temperature !!!! And salt also kills yeast . But at the same time sugar or honey is the key ingredient to activate yeast . If you don’t have yeast at home you may try using yogurt instead of yeast ! You have to keep the dough for a longer time for fermentation!!!!:)

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Posted on July 1, 2013 by in Glossary / Notes, Snacks, Snacks and Lighter Fare

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Fish Kabab

Fish Kabab

Fish Kabab

Many of us don’t like the smell of Rohu or any other similar fish like Katla, Mrigel . We are often skeptic as to the taste of Rohu fish kabab!!!!! Whether it will taste as good as we make with the white fish fillets or Tuna !!!!!!!! Trust me, you won’t find any Rohu like smell from your kabab !!!!!!!! It tastes so good . Everytime I found my deep fridge chamber is stuck with too many fishes , specially rohu , before it gets stincky smelly ( the longer you keep fishes in the fridge , the more smelly it will be) , I make the best use of them , like this!!!!!!!!

Ingredients:

4/5 pieces of Rohu Fish or any other big fish ( try to take the pieces from back , they have more flesh than the “peti”)
1 tea spoon ginger paste
Half teaspoon garlic paste
1 large bayleaf
2 cardamoms
1 small stick of cinnamon (2″ stick)

Fried onion
Chopped green chilies
Chopped Cilantro
Chopped Mint
1 egg
1/4 th cup breadcrumbs (you may need a little more)
Garam Masala Powder half teaspoon
Salt to taste
Oil to fry

For the garam masala , dry roast or microwave cumin ( jeera), Whole corriander ( gota dhone) , Fennel seed ( mouri), Cardamom , Cinnamon , little nutmeg , mace ( jaifol, joyeetri/javetri) , dry red chili together and crush them into a fine powder. Instead of this beautifully aromatic homemade garam masala powder , u can use any other garam masala or kabab masala.

Procedure:

1. Boil your fish with garlic/ginger paste, bay leaf , cardamom, cinnamon and salt. While boiling use less water, because fish exerts water and only a little amount is needed to boil them. Dry out all the water.

2. Take out all the bones and the skin and put into a bowl. Combine garam masala powder, salt, fried onion, chopped cilantro , mint , green chili, beaten egg and bread crumbs with it.

3. Shape the kabab the way you like .Deep or shallow fry and set aside .

Serve warm!!!!!!!!!!

5 Comments

Posted on June 18, 2013 by in Fish, Fish and Seafood

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Pizza Pizza , Homemade Pizza

Pizza Pizza , Homemade Pizza

Pizza, Homemade pizza

I make pizzas in two, three different ways , following different methods or even playing with ingredients . The Pizza recipe I’m sharing today is kind of deep dish style pizza . The bread tends to be softer and thicker unlike thin crust pizzas . This is because of only one ingredient and that is EGG !!!!!!!!!! If you like thin crust crispy style pizza, omit egg but if you are fond of soft , thick bread for pizza base, use the egg . The reason behind I make pizzas in different ways just because though my husband and daughter both love pizzas, but the type of pizzas they love are not always the same !!!!!!!

Ingredients:

For Pizza dough:

All purpose flour 2 and 1/4 cups
Instant active yeast 2 tea spoon
Sugar 1 tbl spoon
salt 1 teaspoon
1 beaten egg
1 tbl spoon milk powder
Olive or any other vegetable oil 3 tbl spoon
Luke warm water ( not too hot), enough to make a dough ( around 1/2 cup or little more)

Topping:

Any topping of your choice. Beef, chicken , shrimp, veggies , egg , even nothing except sauce and cheese .. 🙂
Tomato sauce
Grated garlic 1 teaspoon
Sliced tomato, capsicum
Cheese , I used Mozzarella
Oregano (optional)

Procedure:

1. For pizza dough mix all the ingredients except oil . Be careful while adding luke warm water. If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient.

2. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the pizza.

3.. Divide the dough into two balls. For this recipe I roll out the pizza bread . But in other recipes I often stretch the dough ,using my hand,into a flat bread .
Now working with one ball at a time , apply some flour on your hand and flatten the ball into a disk using your hand . Now on a lightly flour dusted surface roll out the disk into a bread , 1/2( half inch) thick. Don’t use any extra flour .

4. Rub the surface of the bread with grated garlic. Rub with tomato sauce . Add the topping of your choice . Add tomato , capsicum and cheese. Sprinkle oregano , if you want.

5. Bake in a pre heated oven on 400 FH for 15-20 minutes or until done .

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5 Comments

Posted on May 21, 2013 by in Glossary / Notes, Snacks and Lighter Fare

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Bundt Pan Chocolate Fruits Cake

Bundt Pan Chocolate Fruits Cake

Bundt Pan Chocolate Fruits Cake

Ingredients:

2 egg ( room temperature)
Butter, softened, or Butter+oil a little more than half cup , 150 ml ( in a 240 ml measuring cup)
Sugar 2/3 rd cup , 200 ml ( in a 240 ml measuring cup)
All Purpose Flour 1 cup
Cocoa Powder 2 tbl spoon ( heaped)
Milk Powder 1 tbl spoon
Regular Milk( liquid)100 ml or 1/3 rd cup ( room temperature)
Baking powder 1 teaspoon
Baking soda,a pinch
Dry fruits of your choice
Vanilla essence

Method:

1. Pre-heat the oven at 350 FH .

2. Cream Butter and sugar until light and fluffy . This is the very important part . The more lighter is this mixture, the softer is your cake . Now add in eggs one at a time . Blend them nice.

3. Sift flour, cocoa powder , baking powder, baking soda and milk powder. Fold them gently into the cake batter. Add the milk . The Batter should be medium thick, not too runny nor too thick. If you find it bit thicker then adjust adding little liquid milk .Add vanilla essence.

4. Add the dry fruits of your choice .Don’t add too much , especially the raisins.

5. Pour the batter into a greased bundt cake pan . Don’t forget to grease every inch of the pan . The batter should not cover more than 1/3rd of the pan , because the cake will rise upto the top and if it does not find enough space to rise up , the cake will fall apart in the pan.

6. Bake the cake for about 35 minutes or it is done . The time may vary oven to oven . Insert a knife into the cake , if it comes out clean , your cake is done.

7. Cool the cake and then run the knife around all of the edges to loosen the cake.Turn a plate upside down and place it on top of the cake pan. Then flip both of them at the same time so that the cake can land on the plate. At this point, if you’re not sure the cake is coming out, just tap on the pan for few times .

Your Bundt Pan Chocolate fruits cake is ready .

Tips:

1. Don’t let your cake sit for long after the preparation before baking. Always bake it immediately after you put them into the mould. So preheat the oven the time you started making the cake . So by the time the oven is preheated , your cake is ready to bake.

2. For a better cake , try every ingredients to be of room temperature .

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Posted on May 21, 2013 by in Desserts, Glossary / Notes

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Bread Roll

Bread Roll

Bread Roll

Stuffing :

For boiling the meat:

Minced Meat ( I took beef) 500 gram
Ginger paste 1 and half teaspoon
Garlic paste little more than half teaspoon
Soy Sauce 1 tbl spoon
2 cardamom pods
1 cinnamon stick ( 1′ long)
1 large bay leaf
salt to taste

Final preparation:

Chopped onion , green chilli
1/4 th cup Milk
2 teaspoon corn starch
Grated Cottage cheese
Oil

For Bread roll:

Slices of bread ( each bread will make one roll)
1 beaten egg
Bread Crumbs ( I used Japanese Panko Bread crumb)
Oil for deep frying

Method:

1. Boil the meat with the ingredients mentioned above . Dry out the water and take the cinnamon, cardamom , bay leaf out from the meat .

2. Heat oil and add the meat . Add chopped onion and green chilies . Now mix cornstarch in the milk and pour over the meat. Add the cottage cheese . Now your filling has a creamy , sticky , yummy texture . 🙂 Let it cool .

3. Cut the edges of the bread . Now wet your palms and flatten each slice of bread with your wet palm . Spread some filling at one side of the bread and roll . Give the bread a shape of roll . You may wet your palms again to make the shape perfect . Make sure every ends are closed . use water to seal the ends .

4. Dip the rolls into beaten egg and then in the bread crumbs .

5. Heat oil on medium heat and fry them until golden brown .

Serve hot !!!!!!!!!! enjoy!!!!!!!!!!!!!!!

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6 Comments

Posted on May 8, 2013 by in Snacks, Snacks and Lighter Fare

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Traditional Cake pitha ( fried Cake)

Traditional Cake pitha ( fried Cake)

Traditional Cake pitha ( fried Cake)

This cake pitha is very popular in greater Barisal region . Very easy , simple but super yummy . The beauty of this pitha is with every bite you will enjoy the crunchiness and softness at the same time.

Ingredients:

2 eggs
1/3 rd cup of sugar
A little more than 1/3 rd cup of all purpose flour/ maida
Baking Powder half teaspoon
Baking Soda a pinch
Oil for frying

Procedure:

1. Blend eggs and sugar together until fluffy and light .

2. Mix flour , baking powder and baking soda with egg mixture with a light hand . Mix well .The batter should be like cake batter . Not runny or thin . A little thick like cake batter. It’s better to let the batter rest for at least half an hour . In that case don’t put baking powder and baking soda in the beginning . Add them in the mixture just before frying .

3. Heat oil on medium heat. We need to deep fry , so heat enough oil . When the oil is hot enough add 1 teaspoon of batter to the oil . it will rise and fry it until brown . When brown , remove from the oil and put it back into the batter. Cover it with batter and put into oil again . Repeat the process until its big enough to be sliced down .

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4. Let it cool and slice into pieces .

Enjoy!!!!!!!!!!!!!!

Notes/Tips:

1. The darker you fry the pithas , the darker shade you will get inside . But don’t over fry or burn .

2. If you feel the oil is becoming too hot while frying for a long time . Reduce the heat . Otherwise it will get colored or burnt the moment u put them in the oil and may cause bitter taste .

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3 Comments

Posted on May 7, 2013 by in Glossary / Notes

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A refreshing cool summer drink, Ruh Afza mixed lemonade with Tokma /Basil Seed/ Takmaria

A refreshing cool summer drink, Ruh Afza mixed lemonade with tokma/ basil seed /takmaria

A refreshing cool summer drink

Ingredients:

Tokma/basil seed/ takmaria
Sugar ( according to taste)
Ruh Afza ( according to taste)
Lemon Juice ( according to taste)
Ice Cold water

Method:

Mix everything together except tokma . Now soak tokma in the drink and keep it in the refrigerator. After 10/15 minutes the basil seed/ tokma will grow in volume forming a viscous gel . Tokma is very helpful for curing constipation and it helps to keep your body cool during summer time too.

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Posted on May 5, 2013 by in Drinks, Glossary / Notes

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